Australia New Zealand Food Standards Code - Standard 1.2.7 - Nutrition, Health and Related Claims
Schedule 5
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(1) For a food in Category 1 in Schedule 4, calculate the food’s –
(a) baseline points in accordance with item 2 of this Schedule; then
(b) fruit and vegetable points in accordance with item 4 of this Schedule (V points); then
(c) protein points in accordance with item 5 of this Schedule (P points); then
(d) final score in accordance with item 7 of this Schedule (the nutrient profile score).
Note: Editorial note:
Note: Category 1 foods do not score fibre (F) points.
(2) For a food in Category 2 in Schedule 4, calculate the food’s –
(a) baseline points in accordance with item 2 of this Schedule; then
(b) fruit and vegetable points in accordance with item 4 of this Schedule (V points); then
(c) protein points in accordance with item 5 of this Schedule (P points); then
(d) fibre points in accordance with item 6 of this Schedule (F points); then
(e) final score in accordance with item 7 of this Schedule (the nutrient profile score).
(3) For a food in Category 3 in Schedule 4, calculate the food’s –
(a) baseline points in accordance with item 3 of this Schedule; then
(b) fruit and vegetable points in accordance with item 4 of this Schedule (V points); then
(c) protein points in accordance with item 5 of this Schedule (P points); then
(d) fibre points in accordance with item 6 of this Schedule (F points); then
(e) final score in accordance with item 7 of this Schedule (the nutrient profile score).
2 Baseline points for Category 1 or 2 foods
(1) Use the information in Table 1 and the formula in subitem (2) to work out the baseline points, for the average energy content and the average quantity of each nutrient listed in that Table that is in 100 g or 100 mL of the food product (based on the units used in the nutrition information panel).
Table 1
Baseline Points for Category 1 or 2 Foods
Baseline points
Average energy content (kJ) per 100 g or 100 mL
Average quantity of saturated fatty acids (g) per 100 g or100 mL
Average sugars (g) per 100 g or 100 mL
Average quantity of sodium(mg) per 100 g or 100 mL
0
≤335
≤1.0
≤5.0
≤90
1
>335
>1.0
>5.0
>90
2
>670
>2.0
>9.0
>180
3
>1005
>3.0
>13.5
>270
4
>1340
>4.0
>18.0
>360
5
>1675
>5.0
>22.5
>450
6
>2010
>6.0
>27.0
>540
7
>2345
>7.0
>31.0
>630
8
>2680
>8.0
>36.0
>720
9
>3015
>9.0
>40.0
>810
10
>3350
>10.0
>45.0
>900
(2) Calculate the baseline points using the following formula –
Total baseline points = (points for average energy content) + (points for average saturated fatty acids) + (points for average total sugars) + (points for average sodium)
3 Baseline points for Category 3 foods
(1) Use the information in Table 2 and the formula in subitem (2) to work out the baseline points, for the average energy content and the average quantity of each nutrient listed in that Table that is in 100 g or 100 mL of the food product (based on the units used in the nutrition information panel).
Table 2
Baseline Points for Category 3 Foods
Baseline Points
Average energy content(kJ) per 100 g or 100 mL
Average quantity of saturated fatty acids (g) per 100 g or100 mL
Average sugars(g) per 100 g or 100 mL
Average quantity of sodium(mg) per 100 g or 100 mL
0
≤ 335
≤1.0
≤ 5.0
≤ 90
1
>335
>1.0
>5.0
>90
2
>670
>2.0
>9.0
>180
3
>1005
>3.0
>13.5
>270
4
>1340
>4.0
>18.0
>360
5
>1675
>5.0
>22.5
>450
6
>2010
>6.0
>27.0
>540
7
>2345
>7.0
>31.0
>630
8
>2680
>8.0
>36.0
>720
9
>3015
>9.0
>40.0
>810
10
>3350
>10.0
>45.0
>900
11
>3685
>11.0
>990
12
>12.0
>1080
13
>13.0
>1170
14
>14.0
>1260
15
>15.0
>1350
16
>16.0
>1440
17
>17.0
>1530
18
>18.0
>1620
19
>19.0
>1710
20
>20.0
>1800
21
>21.0
>1890
22
>22.0
>1980
23
>23.0
>2070
24
>24.0
>2160
25
>25.0
>2250
26
>26.0
>2340
27
>27.0
>2430
28
>28.0
>2520
29
>29.0
>2610
30
>30.0
>2700
(2) Calculate the baseline points using the following formula –
Total baseline points = (points for average energy content) + (points for average saturated fatty acids) + (points for average total sugars) + (points for average sodium)
4 Fruit and vegetable points (V points)
(1) V points can be scored for fruits, vegetables, nuts and legumes including coconut, spices, herbs, fungi, seeds and algae (fvnl) including –
(a) fvnl that are fresh, cooked, frozen, canned, pickled or preserved; and
(b) fvnl that have been peeled, diced or cut (or otherwise reduced in size), puréed or dried.
(2) V points cannot be scored for –
(a) a constituent, extract or isolate of a food mentioned in subitem (1); or
(b) cereal grains mentioned as a class of food in Schedule 4 of Standard 1.4.2.
Note: Editorial note:
Note: An example of a constituent, extract or isolate under paragraph 4(2)(a) is peanut oil derived from peanuts. In this example, peanut oil would not be able to score V points. Other examples of extracts or isolates are fruit pectin and de-ionised juice.
(3) Despite subitem (2), V points may be scored for –
(a) fruit juice or vegetable juice as standardised in Standard 2.6.1 including concentrated juices and purees;
(b) coconut flesh (which is to be scored as a nut), whether juiced, dried or desiccated, but not processed coconut products such as coconut milk, coconut cream or coconut oil; and
(c) the water in the centre of the coconut.
(4) Calculate the percentage of fvnl in the food in accordance with the appropriate method in Standard 1.2.10 and not the form of the food determined in accordance with clause 6 of this Standard.
Note: Editorial note:
Note: The effect of subitem (4) is to make it a requirement to determine the percentage of fvnl using only the appropriate method in Standard 1.2.10. For this subitem only, it is not necessary to consider the form of the food determined by clause 6 of this Standard.
(5) Use Column 1 of Table 3 if the fruit or vegetables in the food product are all concentrated (including dried).
Note: Editorial note:
Note: For example, if dried fruit and tomato paste are the components of the food product for which V points can be scored, column 1 should be used.
(6) Use Column 2 of Table 3 if –
(a) there are no concentrated (or dried) fruit or vegetables in the food product; or
(b) the percentages of all concentrated ingredients are calculated based on the ingredient when reconstituted (according to subclauses 3(3) or (4) of Standard 1.2.10); or
(c) the food product contains a mixture of concentrated fruit or vegetables and non-concentrated fvnl (after following the formula mentioned in subitem (8)); or
(d) the food product is potato crisps or a similar low moisture vegetable product.
(7) Work out the V points (to a maximum of 8) in accordance with Table 3.
Table 3
V Points
Column 1
Column 2
Points
% concentrated fruit or vegetables
% fvnl
0
<25
≤40
1
≥25
>40
2
≥43
>60
5
≥67
>80
8
=100
=100
(8) If the food product contains a mixture of concentrated fruit or vegetables and non-concentrated fvnl, the percentage of total fvnl must be worked out as follows –
x
1001
where –
%non-concentrated fvnl/concentrated fruit or vegetables means the percentage of fvnl in the food determined using the appropriate calculation methods outlined in Standard 1.2.10.
(9) For the formula in subitem (8), potato crisps and similar low moisture vegetable products are taken to be non-concentrated.
5 Protein points (P points)
(1) Use Table 4 to determine the ‘P points’ scored, depending on the average quantity of protein in 100 g or 100 mL of the food product (based on the units used in the nutrition information panel). A maximum of five points can be awarded.
(2) Food products that score ≥13 baseline points are not permitted to score points for protein unless they score five or more V points.
Table 4
P Points
Points
Protein (g) per 100 g or 100 mL
0
≤1.6
1
>1.6
2
≥3.2
3
>4.8
4
>6.4
5
>8.0
6 Fibre points (F points)
(1) Use Table 5 to determine the ‘F points’ scored, depending on the average quantity of dietary fibre in 100 g or 100 mL of the food product (based on the units used in the nutrition information panel). A maximum of five points can be awarded.
(2) The prescribed method of analysis to determine total dietary fibre is outlined in clause 18 of Standard 1.2.8.
Table 5
F Points
Points
Dietary fibre (g) per 100 g or 100 mL
0
≤0.9
1
>0.9
2
>1.9
3
>2.8
4
>3.7
5
>4.7
(3) Category 1 foods do not score F points.
7 Calculating the final score
Calculate the final score using the following formula –
Final Score = baseline points – (V points) – (P points) – (F points)